Bo luc lac (Vietnamese shaking beef)

Bo luc lac (Vietnamese shaking beef)


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About this recipe: Bo luc lac is a Vietnamese dish that translates to 'shaking beef' due to the way you shake the wok when cooking the marinated steak. The stir-fried beef is served on a bed of watercress and tomatoes topped with vinaigrette and served with a dipping sauce.


Serves: 6 

  • Marinade
  • 2 tablespoons minced garlic
  • 2 tablespoons oyster sauce
  • 1 1/2 tablespoons sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon hoisin sauce
  • 675g sirloin steak, cut into cubes
  • Vinaigrette
  • 120ml rice vinegar
  • 1 1/2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 red onion, thinly sliced
  • Dipping sauce
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons cooking oil
  • 2 bunches watercress, torn
  • 2 tomatoes, thinly sliced

Prep:30min  ›  Cook:5min  ›  Extra time:1hr  ›  Ready in:1hr35min 

  1. Whisk garlic, oyster sauce, 1 1/2 tablespoons sugar, fish sauce, sesame oil, soy sauce and hoisin sauce together in a bowl; add cubes of steak. Marinate beef in fridge for at least 1 hour.
  2. Whisk vinegar, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt together in a bowl until vinaigrette is smooth; add onion. Refrigerate for 10 minutes to pickle the onion.
  3. Whisk lime juice, 1/2 teaspoon salt and black pepper together in a bowl until dipping sauce is smooth. Transfer dipping sauce to ramekins.
  4. Heat cooking oil in a wok or large pan over high heat until oil starts to smoke; add steak. Cook in a single layer until beef is seared, about 2 minutes. Cook and shake (or stir-fry) until beef reaches desired doneness, 2 to 4 minutes.
  5. Spread watercress onto a serving plate and top with tomatoes. Drizzle vinaigrette over tomatoes and layer beef onto watercress; top with onion. Serve dipping sauce on the side.

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